Warm Potato and Mustard Salad

Something Alongside

4 side portions · Active 15 min · Total 30 min

Warm potatoes take up a mustard-vinegar dressing readily, making a simple side that needs no mayonnaise. Thin scallions add freshness without a long raw-onion bite. Serve while warm, with enough dressing to coat the potatoes and a little left to collect at the bottom of the bowl.

Jump to ingredients

Warm potato and wholegrain mustard salad.

Dress warm, handle gently

Use small waxy potatoes and cut them into even pieces before simmering. Start checking early so they stay intact. Drain well, then let steam escape for a minute before tossing with dressing. Warm potatoes absorb flavor, but they also break if stirred vigorously. Use a broad spoon and fold from the bottom. Wholegrain mustard gives little seeds and a softer flavor than a large quantity of Dijon. The recipe is a side for four rather than a full potato meal; it works with grilled fish, sausages or an omelette. If you are eating later, refrigerate the salad promptly and serve cold or reheat thoroughly. “Warm salad” describes how it is served, not a safe holding temperature for an afternoon on the camp table.

Ingredients

  • 1 lb small waxy potatoes, cut into 3/4-inch pieces (450 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon cider vinegar (15 ml)
  • 2 teaspoons wholegrain mustard (10 g)
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley (4 g)

Set out

Saucepan, Colander, Mixing bowl

Allergens

Mustard. Check labels and substitutions.

Make it

  1. Simmer potatoes in water for 10–15 minutes until tender but intact.
  2. Meanwhile whisk oil, vinegar, mustard, salt and pepper in the bowl.
  3. Drain potatoes well and let steam escape for 1 minute. Add warm potatoes to dressing and fold gently.
  4. Add scallions and parsley, fold once more and serve promptly.

Use the smallest suitable pot

A compact pot and enough water to cover the potatoes reduce heating time. Keep a lid nearby, but watch for boiling over once the water reaches a full simmer.

A useful detail

A knife should enter a potato piece easily, but the piece should not fall apart as it is lifted.

Another way

  • Use lemon juice in place of vinegar.
  • Add 1 tablespoon chopped drained capers for a sharper side.

Keep it well

Refrigerate in a shallow container within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Serve cold or reheat to 165°F/74°C. Do not hold at a lukewarm temperature for later.

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